Print

Gingerbread House Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

This classic Gingerbread House recipe combines spiced gingerbread cookies with rich, creamy royal icing and buttercream frosting to create an edible holiday decoration. The sturdy gingerbread pieces are rolled thick and baked, then assembled using royal icing as glue, and decorated with colorful candies and buttery frosting. Perfect for festive family fun and creative decorating.

Ingredients

Scale

Gingerbread Dough

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup (120ml) unsulphured or dark molasses
  • 1 Tablespoon (15ml) water

Royal Icing (the “glue”)

  • Not specifically quantified in the article, but traditionally made from egg whites, powdered sugar, and lemon juice or cream of tartar; use as needed for assembly

Buttercream Frosting

  • 1/2 cup (95g) shortening, at room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Decorations

  • Assorted candies (see blog post for suggestions)

Instructions

  1. Print Template: Print out Sally’s Baking Recipes Gingerbread House Template and cut out shapes. Set aside for later use.
  2. Make Cookie Dough: Whisk together flour, baking soda, ginger, cinnamon, allspice, and salt. In a mixer bowl, beat butter and brown sugar until creamy. Beat in egg, molasses, and water. Slowly combine dry ingredients with wet. Dough will be very thick.
  3. Chill Dough: Divide dough in half, form into discs, wrap in plastic wrap, and refrigerate for 2 hours or up to 3 days.
  4. Preheat Oven: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  5. Roll and Cut Shapes: Roll dough between parchment to 1/4 inch thickness. Lightly flour template underside and cut two of each shape using the template. Re-roll scraps for additional pieces or fun shapes.
  6. Arrange and Bake: Place shapes on baking sheets about 3 inches apart. Straighten edges if needed. Bake larger house pieces 18-20 minutes until edges brown lightly; chimney pieces 12-13 minutes. Cool completely on flat surface.
  7. Assemble Base: Place base piece on chosen surface. Pipe thick royal icing lines on edges of front and side pieces, attach to base and each other, using supports to hold in place while drying. Fill seams with royal icing. Let set 1 hour.
  8. Add Roof Pieces: Attach roof pieces with royal icing to top of the base, securing edges and roof peak. Hold until partially set.
  9. Assemble Chimney (Optional): Construct chimney pieces upside-down with royal icing separately, let set, then attach to roof with icing. Use extra icing to fill gaps and cover bare spots.
  10. Let House Set: Allow entire assembled house to set at room temperature for at least 3 hours, preferably 4-6 hours or overnight before decorating.
  11. Prepare Buttercream: Beat shortening and butter until creamy. Add confectioners’ sugar, milk, vanilla, and salt. Beat on low then high until thick and fluffy. Adjust milk/salt as needed. Can be made a day ahead and brought to room temperature before use.
  12. Decorate: Use buttercream, leftover royal icing, and assorted candies to decorate the house using piping tips as preferred.
  13. Enjoy: Allow decorated gingerbread house to be admired and eaten within a few days for best freshness.

Notes

  • Rolling dough between parchment prevents sticking and preserves shape better than flouring the counter.
  • Using thick dough pieces (about 1/4 inch) ensures sturdy walls for building.
  • Chilling dough helps handleability and shapes during cutting.
  • Cooling on a flat surface is critical to keep pieces from curling.
  • Supports like clips or cans can aid stability while icing dries.
  • Royal icing acts as the glue and must dry completely for a stable structure.
  • Buttercream frosting adds creamy decorative texture but is optional for house assembly.
  • House pieces can be made up to a week ahead and stored tightly wrapped at room temperature, or frozen up to 3 months.
  • Use a small open star piping tip (#32) for delicate frosting designs as shown.
  • Decorate to your creativity with candies, and don’t forget to eat and enjoy your gingerbread house!

Keywords: gingerbread house, holiday baking, gingerbread cookies, royal icing, buttercream frosting, Christmas dessert, festive treat

Find it online: https://thefoodrecipe.com/gingerbread-house-recipe/